Breads and Breakfast
How to Make the Best Homemade Pumpkin Spice Syrup
Stop settling for artificial flavors and make this rich, velvety syrup using actual pumpkin puree and aromatic spices. It is the secret to elevating your morning coffee or weekend pancakes into a cozy, cafe-quality experience without the premium price tag.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 12
- Level
- Easy
- Per serving
- 65 kcal
Method
Combine the granulated sugar, brown sugar, and water in a medium saucepan over medium heat.
Stir the mixture occasionally until the sugar has completely dissolved and the liquid begins to barely simmer.
Whisk in the pumpkin puree, pumpkin pie spice, and the pinch of salt until the mixture is uniform.
Lower the heat and let the syrup gently simmer for about 5 to 8 minutes. You want it to thicken slightly, but remember it will continue to firm up as it cools.
Remove the pan from the heat and stir in the vanilla extract.
Optional but recommended: For a perfectly smooth syrup, pour the mixture through a fine-mesh sieve or a layer of cheesecloth into a glass jar to remove any fibrous pumpkin bits.
Allow the syrup to cool completely before sealing the jar and storing it in the refrigerator.
Notes
Always use plain pumpkin puree, not pre-spiced pumpkin pie filling, to control the flavor profile.
If you don't have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and cloves.
Give the jar a good shake before each use, as real pumpkin solids will naturally settle at the bottom.
For a deeper flavor, try using dark brown sugar instead of light brown sugar.
